Pumpkin Pecan Cobbler
Indulge in the delightful self-saucing pumpkin pecan cobbler that's a perfect autumn dessert. With a tender crust and a rich, gooey pumpkin filling, it’s a warm treat that beats traditional pumpkin pie!
Equipment
- Large baking dish
- Mixing bowls
- Whisk
Ingredients
Ingredients
- 400 g Pumpkin puree
- 100 g Brown sugar
- 200 g All-purpose flour
- 4 g Baking powder 1 tsp
- 2 g Baking soda 1/2 tsp
- 3 g Salt 1/2 tsp
- 2 g Cinnamon 1 tsp
- 1 g Nutmeg 1/2 tsp
- 120 ml Milk
- 100 g Chopped pecans
- 180 ml Boiling water
Instructions
- Preheat your oven to 175°C.
- In a large bowl, mix together the pumpkin puree, brown sugar, and spices.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually combine the dry ingredients with the pumpkin mixture, then stir in the milk and pecans.
- Pour the mixture into the baking dish, then gently pour boiling water over the top—don't stir!
- Bake for 40-45 minutes or until the top is golden brown and the filling is bubbling.
Notes
Tip: Don’t stir after adding the boiling water, and be cautious of overbaking to keep it moist.